Food & Beverage Revenue ManagementEDC Hospitality Consulting
- Per professionisti
- Crans-montana (Svizzera)
Michelle Wells is a consultant and facilitator with British academic qualifications, has experience as a Swiss Hospitality Educator and a professional with an international hospitality career. In the last 12 years Michelle has practised and developed her professional career in managerial and operational roles, and as a facilitator to learning in Greece, Italy, the Maldives, Mexico, Switzerland, the Ukraine and the United Kingdom. She holds a Masters in Convention and Events Management from Southern Cross University, Australia.
What strategies can food & beverage outlets use to ensure that they sell the right seat to the right customer at the right price, for the right duration? And what is the definition of ‘right’?
Is the average bill or maintaining food-cost percentages a key indicator of a successful restaurant? Historically, managers generally measure the success of their business by these factors, and others. While these figures may be useful for some purposes they do not offer a reflection of the outlets revenue or profit performance.
With revenue management food & beverage outlets form a balance between making the most revenue possible and providing the greatest value and meal-experience for their customers. With two principal levers; price and duration, food & beverage outlets focus on maximizing revenue per-available-seat-hour (RevPASH) and can monitor the flow of revenue throughout the establishment. Barriers to the flow, ‘bottlenecks’ can be identified and eliminated; high and low-peak periods can be identified and strategies implemented to manage demand and supply.
How will you benefit ?
· Discover the basics of capacity management and determine a restaurants’ performance level
· Applying capacity management strategies in the battle between demand and supply.
· Identify the concept and tools in menu engineering
· Employ menu analysis techniques and appraise the performance of menu items
· Propose and implement strategic and tactical decisions to improve menu performance
· Pricing methods and calculations
· Discover and evaluate contemporary industry challenges and new ways of thinking that are ‘causing a stir’.
· Critically evaluate, propose and employ food & beverage revenue management concepts, techniques and strategies.
· Exploit the concepts of capacity management and pricing methods.
Interactive lecture, workshop, and industry case-studies.